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Strawberry Rhubarb Cream Pie

  • Makes: 8-10 portions  
  • Preparation Time: 15 minutes plus baking time 

Ingredients

2 cups500 ml thickly sliced strawberries

1 cup250 ml sliced rhubarb (fresh or frozen, thawed and well-drained)

1 (9"/23cm) homemade or prepared deep-dish pie shell

1 egg

1 can300 ml Eagle Brand® Regular or Low Fat sweetened condensed milk

1 tbsp15 ml lemon juice

½ cup125 ml packed brown sugar

½ cup125 ml all-purpose flour

¼ cup50 ml chopped pecans

¼ tsp1 ml cinnamon (optional)

¼ cup50 ml butter, melted

Directions

  1 Arrange rhubarb and strawberries in prepared pie shell.

  2 Combine egg, sweetened condensed milk and lemon juice; pour evenly over fruit.

  3 Combine brown sugar, flour, pecans and cinnamon, if using. Pour butter over, tossing until crumbly. Top fruit with topping.

  4 Bake in preheated 350°F (180°C) oven 45 to 50 minutes or until golden brown.

Tip(s)

If your fruit is extra juicy, toss with 1 tbsp (15 mL) all-purpose flour before filling pie shell. If you love a more tart flavour, substitute more rhubarb for strawberries, making sure to have 3 cups of fruit in total.


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